Roasted Red Peppers Stuffed with Quinoa Pilaf and Topped with Feta
This is a great way to use peppers and can be served as a vegetarian entree or as a side dish to meat. It is very simple to make and looks pretty on a platter!
3 large red peppers (cut in half and seeded)
2 cups of cooked quinoa (rice or couscous can be substituted)
a half of red onion (sliced and chopped into pieces)
1 – 2 TB. of olive oil
1/4 cup of black olives
2 TB. of toasted pine nuts
1/2 cup of garbanzo beans
1 TB. of chopped chives (fresh or dried)
1 TB. of dried Greek or Italian seasoning
1 cup of marinated feta cheese (or regular feta or goat cheese)
salt & pepper to taste
* Cook the quinoa according to the directions on the box. Saute the onions in a little olive oil and cook until soft. Mix the half the pine nuts, half the olives, half the garbanzos, and half the onions into a bowl with the cooked quinoa. (Set aside the rest of the ingredients to put on top later).
* Cut the peppers in half and brush with olive oil. Add a little salt & pepper. Lay on a baking sheet and bake for about 15 minutes at 350 degrees.
* When the peppers are soft and cooked, fill them with the pilaf mixture. On top place the remaining ingredient; the onions, pine nuts, garbanzos & olives. Add a dollop of the feta on top of each of the six peppers. Sprinkle with additional salt, pepper & herbs. Bake at 350 for another ten minutes until warmed through and the cheese is slightly melted.
* Place on a pretty platter and top with some herbs or greens.
Serve & Enjoy!